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| 1 | Novel peptides with tyrosinase inhibitory activity显示文摘 | Schurink Marloes Berkel Willem J H van Wichers Harry J | 2007 | Peptides2007，28，： | 1 |
| 2 | Anthocyanin-based natural colorants: A new source of antiradical activity for foodstuff 显示文摘 | Juan Carlos Espin Cristina Soler-Rivas Harry J Wichers | 2000 | J Agric Food Chem2000，48，5： | 1 |
| 3 | 美拉德反应产物与动物健康的关系专栏一:日粮蛋白质与美拉德反应显示文摘本综述重点阐述了动物饲料中的美拉德反应产物和晚期糖基化终产物启动动物先天性和获得性免疫应答反应的潜在免疫学机制。利用在人类食品领域取得的研究进展填补这一空白知识,明确美拉德反应对日粮蛋白质的影响,从而显著提高饲料的营养价值,并有效预防日粮介导的炎性反应在动物机体上发生。 | 何颖(译) 李红(审) 潘雪男(复审) Malgorzata Teodorowicz Wouter H Hendriks Harry J Wichers Huub F J Savelkoul | 2022 | 国外畜牧学(猪与禽)2022，42，5： | 1 |
| 4 | 美拉德反应产物与动物健康的关系专栏二:晚期美拉德反应产物及其对动物健康的影响显示文摘美拉德反应产生的晚期糖基化终产物(advanced glycation end-products,AGEs)会以多种形态存在,延迟日粮蛋白质的周转率,而AGEs在动物机体中的积累可能会阻碍组织的修复。晚期糖基化终产物与人类、动物年龄相关的疾病的病因学有关,少量摄入AGEs以及减少AGEs的积聚,会对抗衰老及相关并发症产生有益的影响。美拉德反应不仅会通过封阻赖氨酸降低赖氨酸的生物利用率,也会使赖氨酸发生聚集交互联结,进而阻碍消化酶对蛋白质的水解。 | 何颖(译) 李红(审) 潘雪男(复审) Malgorzata Teodorowicz Wouter H Hendriks Harry J Wichers Huub F J Savelkoul | 2022 | 国外畜牧学(猪与禽)2022，42，5： | 1 |
| 5 | Effect of captopril on mushroom tyrosinase activity in vitro显示文摘 | JUAN C E HARRY J WICHERS B | 2001 | Biochimica et Biophysica Acta2001，1544，： | 1 |
| 6 | Effect of heat treatment on the potential allergenicity and conformational structure of egg allergen ovotransferrin显示文摘 | Ping Tong Jinyan Gao Hongbing Chen Xin Li Yin Zhang Shan Jian Harry Wichers Zhihua Wu Anshu Yang Fahui Liu | 2011 | Food Chemistry2011，，2： | 1 |
| 7 | 美拉德反应产物与动物健康的关系专栏三:美拉德反应产物对动物免疫机制的影响显示文摘美拉德反应产物会影响动物的生理过程,早期和晚期糖基化终产物都会增强动物机体的氧化应激以及炎症反应,日粮晚期糖基化终产物(advanced glycation end-products,AGEs)具有多种致敏性和免疫原性。动物摄入过量的AGEs或者在炎症状态下AGEs在动物体内大量表达将上调晚期糖基化终产物受体的表达和活化,而晚期糖基化终产物受体被激活后会产生活性氧,并引发炎性应答反应。如果持续刺激,则可能会引发慢性炎症疾病。 | 何颖(译) 李红(审) 潘雪男(复审) Malgorzata Teodorowicz Wouter H Hendriks Harry J Wichers Huub F J Savelkoul | 2022 | 国外畜牧学(猪与禽)2022，42，5： | 0 |
| 8 | 美拉德反应产物与动物健康的关系专栏四:不同动物饲料中晚期糖基化终产物显示文摘动物日粮配制前和配制时的加工大都会采用热处理方法,不同的原料和加工方法会影响产品中美拉德反应产物的浓度。加工条件在很大程度上决定了主要饲料原料的营养价值,这很可能取决于导致美拉德反应产物形成的加热过程中温度和湿度这两个参数的组合作用。高温会使牛奶和其他乳制品中的乳清蛋白、糖发生糖基化,并产生晚期糖基化终产物;干燥加热不仅会促使乳清蛋白发生聚集,还会形成与可溶性晚期糖基化终产物结合的配体,影响食品化合物的免疫原性,最终影响日粮蛋白质的营养价值。 | 何颖(译) 李红(审) 潘雪男(复审) Malgorzata Teodorowicz Wouter H Hendriks Harry J Wichers Huub F J Savelkoul | 2022 | 国外畜牧学(猪与禽)2022，42，5： | 0 |
| 9 | Intrahepatic CD8^+ lymphocyte trapping during tolerance induction using mushroom derived formulations:A possible role for liver in tolerance induction显示文摘AIM: To determine the immunomodulatory effect of Shiitake (a mushroom extract),we tested its effect on liver-mediated immune regulation in a model of immune-mediated colitis. METHODS: Four groups of mice were studied. Colitis was induced by intracolonic instillation of TNBS in groups A and B. Groups A and C were treated daily with Shiitake extract,while groups B and D received bovine serum albumin. Mice were evaluated for development of macroscopic and microscopic. The immune effects of Shiitake were determined by FACS analysis of intra-hepatic and intrasplenic lymphocytes and IFN-γ ELISPOT assay. RESULTS: Administration of Shiitake resulted in marked alleviation of colitis,manifested by signifi cant improvement in the macroscopic and microscopic scores,and by reduction in IFN-γ-producing colonies in group A,compared to group B mice (1.5 pfu/mL vs 3.7 pfu/mL,respectively). This beneficial effect was associated with a significant increase in the intra-hepatic CD8+ lymphocyte trapping,demonstratedby an increased intrasplenic/intrahepatic CD4/CD8 lymphocyte ratio. These effects were accompanied by a 17% increase in the number of intrahepatic natural killer T (NKT) cells. A similar effect was observed when Shiitake was administered to animals without disease induction. CONCLUSION: Shiitake extract affected liver-mediated immune regulation by altering the NKT lymphocyte distribution and increasing intrahepatic CD8+ T lymphocyte trapping,thereby leading to alleviation of immune-mediated colitis. | Mony Shuvy Tiberiu Hershcovici Lidya Zolotarov Yaron Ilan Cristina LulI-Noguera Harry Wichers Ofer Danay Dan Levanon | 2008 | World Journal of Gastroenterology2008，14，24： | 0 |
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